How to Make a Delicious Tofu Scramble [Vegan Scramble Recipe]

Follow this simple Tofu Scramble Recipe for your very own vegan scrambled success, infused with veg, garlic and herbs!

This is one of my all-time favorite weekend recipes. It may take a little more time to prepare than a plain tofu scramble, but the result – a moist, fluffy, richly-flavored vegan scramble – is so worth it! 

The secret to this dish’s beautiful “eggy” color is the super spice turmeric, and the mouthwatering flavor comes from the combination of veg, garlic and herbs. Don’t expect an egg-flavored dish though – this tofu scramble may resemble scrambled egg, but this cruelty-free version has its very own unique flavor.

Feel free to substitute the pepper and cilantro with a variety of other vegetables and/or herbs that you enjoy. Mushroom, zucchini, spinach also work well, as does oregano and basil. You can play around to find your favorite!

We love eating this scramble with bread, potato waffles or rice crackers, as well as vegan cream cheese. Super tasty! Hope you enjoy it too.

And don’t forget to check out our Vegan Lentil Flour Omelet recipe for more breakfast love!!

Tofu Scramble Recipe

Serves: 4 Preparation time: 20 minutes

Tofu scramble recipe by Sivan Pardo Renwick. Photography: Revital Topiol.

Tofu scramble recipe by Sivan Pardo Renwick. Photography: Revital Topiol.

Ingredients:

Block of firm tofu

1/4 cup water

1 tbsp turmeric

1 medium red pepper, sliced

Handful of cherry tomatoes, quartered

2-5 cloves of garlic (depending on personal preference), finely sliced

1 tbsp nutritional yeast

1 tsp olive oil

Fresh cilantro, chopped

Salt and pepper, to taste

Preparation:

Take the tofu out of its packaging and drain the excess water. Using your hands or a fork, crumble the tofu into small pieces in a large bowl. Add the turmeric and water and mix well, then set aside.

Heat the olive oil in a non-stick pan over a medium heat, then add the garlic and toast lightly before adding in the red pepper.

When the pepper has slightly softened, add in the tofu and mix. Let cook for about 3-4 minutes. You will notice that the tofu becomes eggy yellow.

Add the cherry tomatoes (they add lovely moistness to the dish), salt and pepper. Mix and let cook for another 3 minutes. If the mixture looks a little dry, add 2-3 tablespoons of water.

Add the nutritional yeast and cilantro. Mix and let simmer for another minute.

Serve warm alongside bread and dips (or as desired). Enjoy!

Tofu Scramble served on a bed of fresh spinach leaves, alongside vegan cream cheese, olives, roasted peppers, and a side salad. Photography: Revital Topiol.

Tofu Scramble served on a bed of fresh spinach leaves, alongside vegan cream cheese, olives, roasted peppers, and a side salad. Photography: Revital Topiol.

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Written by

Founder, Director and Chief Editor of The Vegan Woman

Sivan is the founder, director, and chief editor of The Vegan Woman. As a vegan lifestyle expert and public speaker, Sivan leads interactive workshops and online communities that help men and women make the transition into veganism and plant-based diets an enjoyable and uplifting journey.

Sivan is also a writer and contributor on various vegan-living topics, and has been featured on CNN’s Eatocracy, Vegan Weddings HQ, Vegan Views, Vegan Lifestyle magazine, and other national and international platforms.


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